Industry insights, manufacturing tips, and the latest from KOR Nutra.
Let me tell you a story about a gummy that almost broke our manufacturing team. It sounds dramatic, I know, but D-Ribose gummies are that tricky. You'd...
Read More →When a brand asks us to make an organic gummy, they usually expect a simple swap: trade corn syrup for tapioca syrup, swap synthetic colors for fruit juice,...
Read More →The speed-versus-clarity trade-off between pectin and gelatin is well understood, but there's a subtler, often overlooked difference: how each system...
Read More →The maximum concentration of citric acid that can be added to a gummy before the pH drops low enough to irreversibly hydrolyze gelatin during storage...
Read More →You’ve seen the demand. Creatine gummies are flying off shelves. But anyone who’s actually run a gummy line knows that making a stable, label-compliant...
Read More →It's a sharp question, and it gets to the heart of a subtle but critical factor in supplement manufacturing. While maintaining a consistent ambient humidity...
Read More →When most people picture a men's multivitamin gummy, they think of a tasty, convenient alternative to swallowing horse pills. But inside a nutraceutical...
Read More →So you’ve heard postbiotics are the "easy" alternative to probiotics for gummies. No live organisms to kill, no cold chain worries, no fuss. Just drop them...
Read More →If you've ever popped a banaba leaf gummy and wondered what it took to get that little chewable square into your hand, the answer is more complicated than...
Read More →The Maillard reaction in gummies containing milk proteins is driven by a non‑enzymatic chemical reaction between reducing sugars and amino groups from the...
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